Serves: 7
Total Calories: 772
Wash and cap strawberries. Reserve about 6 of the best for decoration and slice the remainder. Sprinkle with 1/2 cup sugar and refrigerate overnight.
To make cake, mix Bisquick, 3 tablespoons sugar, butter, and milk into a dough and gently knead into a smooth ball. Pat into a disk about 8 inches in diameter and place on a baking sheet. Bake in a preheated 425° oven for about 15-20 minutes. Cool. Cut in half horizontally. Whip cream with the powdered sugar until stiff.
To assemble: Spoon some of the strawberry juice over the cut sides of the cake to moisten. Arrange 2/3 of the strawberry slices over the bottom half of the cake and spread with 1/3 of the whipped cream. Place the top on the cake and arrange the remaining 1/3 of the berries on the top. Spread the remaining whipped cream over the berries and garnish with the reserved whole berries. This is best if allowed to sit in the refrigerator a couple of hours before serving.
Editor's Extra: This tastes like the delicious shortcake made every year at the Strawberry Festival in Ponchatoula, Louisiana. Pictured on the cover, it tastes even better than it looks!
This Old-Fashion Strawberry Shortcake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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